Grapefruit and ginger marmalade


  • 1kg grapefruits (about three)
  • 2 lemons
  • 1kg caster sugar
  • 100g crystallised ginger


Note: this recipe needs to be started the day before, to soak the fruit. Soaking helps to prevent pieces of fruit from rising in the jar, producing an uneven mix.

If you don’t have crystallised ginger, try finely chopping or grating a thumb-sized knob of fresh ginger, skin and all, and boiling it in water to transfer the flavour. You could also use 1 or 2 tablespoons of bottled minced ginger – stir it into hot water and allow it to infuse for an hour or two. Strain then discard the ginger and use the flavoured water in the recipe.


Peel the rind from the grapefruits and lemons. Shred the rind. Trim the layer of pith from the flesh and put to one side. Slice and chop the flesh, removing the seeds and keeping them to one side with the pith. Wrap the reserved pith and seeds in a muslin ball and tie securely with string – they contain pectin and will help the marmalade set, but will be removed later in the cooling process.
Place the chopped flesh, shredded rind and muslin bundle into 1.5 litres of water in a large, heavy-based saucepan and soak overnight.
Next day, bring the mixture to a gentle boil and cook for about 15 minutes or until the rind is tender. Reduce the heat and add the sugar, stirring constantly until the sugar has dissolved.
Add the crystallised ginger and increase the heat to medium. Boil for about an hour or until the jam reaches its ‘gel point’. Supervise well – make sure the mixture doesn't bubble up and boil over, and stir occasionally to ensure the mixture doesn't burn or stick to the pan. You will have to stir almost constantly as the mix nears completion. Remove the muslin bag and discard.
Transfer the jam to hot sterilised jars, and secure lids while the jam is still hot. Enjoy!

This recipe appeared in the post Auntie Tot and her diaries on April 15, 2013.

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